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Choosing the Perfect Steak: New York Strip vs Filet Mignon

Momswhothink logo: MainLogo Momswhothink 27.05.2023 10:02:09 Kristina Larson
Image: beats1, Shutterstock ©beats1/

When it comes to choosing a steak for a special occasion or a fancy dinner, the options can be overwhelming. With so many different cuts of beef to choose from, it can be difficult to know which one is perfect for your next meal. Two of the most popular cuts of steak are filet mignon and New York strip. While both are delicious, they have some key differences that are worth exploring.

In this post, we'll take an in-depth look at the characteristics of each cut, their differences in tenderness, flavor, and texture, and provide recommendations for when to use each one. Whether you're a steak aficionado or just looking to impress your guests with a fancy meal, understanding the differences between filet mignon and New York strip can help you decide which one to choose.

While filet mignon and New York strip are both forms of steak which makes them seem similar, they are actually quite different. For instance, filet mignon is more tender with less marbling and a delicate flavor. On the other hand, New York strip is firmer with more marbling and stronger flavor.

Let's dive into the specific differences between each.

In French, filet translates to "cute" and mignon translates to "dainty" or "small." These words perfectly sum up the steak we're familiar with today. Filet mignon is a cut of beef that is most known for its tenderness and delicate flavor. Here's a closer look at its specifics.

Filet mignon is cut from the smaller end of the beef tenderloin, which is a long, cylindrical muscle that runs along the spine of the cow. The tenderloin is not a heavily used muscle which results in very little connective tissue or fat. Less connective tissue is what makes this steak known for its incredible tenderness.

Because of where filet mignon is cut from, one of its defining characteristics is its tenderness. This cut of beef has a very soft, buttery texture. Filet mignon is typically cut and sold at 1-2 inches thick. They are typically small, weighing in at around 6-8 ounces, but they can be cut thicker or thinner depending on preference.

While filet mignon is known for its buttery tenderness, it's not as flavorful as other cuts of meat due to the lack of marbling. According to this article from MasterClass, marbling is "the white flecks of intramuscular fat in meat, most notably red meat." Filet mignon's cut is not from a weight-bearing muscle which means it's tender, but it doesn't contain a high amount of fat. The lack of marbling can also make this cut of beef more prone to drying out if overcooked. Filet mignon has more of a delicate flavor and less of a strong beef flavor.

Filet mignon can be prepared in a variety of ways, but it is most commonly grilled, broiled, or pan-seared. Because it doesn't have as strong of a flavor, it's often served with a rich sauce or topping, such as a red wine reduction or compound butter.

In general, filet mignon can handle a higher heat due to the fact that it has a lower fat content. Most often, high heat is first applied to sear both sides of the meat. Then it's left to cook at medium heat until it reaches the desired doneness.

Here are a few quick tips to cooking filet mignon in different ways:

New York strip, also known as strip steak, is a well-marbled cut of beef. This meat is a popular choice for steak lovers because it is flavorful, tender, and easy to cook. Here's a closer look at the well-known New York strip steak.

New York strip s a cut of beef that comes from the short loin of the cow. Filet mignon and New York strip actually both come from the same general area which makes them both more tender cuts. However, while filet mignon comes from the small area of the tenderloin, the New York strip comes from a larger and more used muscle, resulting in a higher level of marbling.

New York strip is not quite as tender as filet mignon because of its cut from the short loin that is more muscular. So while this steak is still tender, it can also be chewier and more firm. New York strip steaks are typically cut into 1-2 inch thick portions, and they are often larger than filet mignon.

Unlike filet mignon, the New York strip has a rich, beefy flavor. This cut of beef is a well-marbled cut of beef with a strip of fat running along one edge, which helps to keep the steak moist and adds flavor. The fat content from the marbling in the steak adds a juicy and rich flavor that can be enhanced by seasoning and cooking methods.

Like filet mignon, the New York strip can be grilled, broiled, pan-seared, and roasted. Oftentimes, this steak is cooked to medium or medium rare, which allows the fat to melt and creates a flavorful crust on the outside.

Here are a few different ways to cook a New York strip:

Both filet mignon and New York strip have their pros and cons. Ultimately, which option you choose is up to you, your personal preference, and what you're looking for in a steak.

If you're looking for a smaller steak with a tender and buttery flavor, filet mignon is your best bet. However, if you're looking for a more flavorful steak and you don't mind a slightly chewy texture, the New York strip is the way to go.

In conclusion, when it comes to selecting the perfect steak for your next recipe, you can't go wrong with either one of these steaks. Whether you're looking for the tenderness of filet mignon or the juicy, bold flavor of New York strip, a steak can take your next meal to a new level.

The post Choosing the Perfect Steak: Filet Mignon vs. New York Strip appeared first on Moms Who Think.

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